from our chocolate recipe collection
Dried Fruit and Nut Mendiants
Recipe by: Pierre Hermé
From: Chocolate Desserts by Pierre Hermé
- 1 lb (450 grams) chocolate, tempered
- 1 cup (about 140 grams) dried fruits and nuts
Line two baking sheets with parchment paper, sheets of acetate or silicone baking mats.
Make the chocolate rounds by spooning out about 1 1/2 teaspoons of chocolate for each round: Hold the spoon about 3 inches (7.5 cm) above the parchment and allow the chocolate to drip off the tip of the spoon onto the paper. There's no need to wiggle the spoon around, the chocolate will pour off the spoon and spread into a perfect round.
Dot each mendiant with equal amounts of fruits and nuts, then slide the baking sheets into the refrigerator to allow the chocolate to set, about 15 minutes.